MAKES 7 TO 8 DRINKS
The combination of tropical coconut and zesty lime is unlike any flavor I’ve been able to find in a bottle or can, and makes this bubbly beverage one of my favorites. Very fresh coconut chips may leave a touch of oily residue in the syrup after the solids are strained, but they also lend the best flavor.
1 cup unsweetened coconut chips
½ cup sugar
⅛ teaspoon kosher salt
Fresh lime juice
Ice cubes
Chilled club soda or seltzer
Lime wedges, for serving
For the syrup: In a medium saucepan, over medium-low heat, toast the coconut, stirring frequently, until golden, 5 to 7 minutes. Add 2 cups water, stir in the sugar and salt, and increase the heat to high. Bring the mixture to a boil, stirring occasionally to dissolve the sugar. Boil until the mixture is syrupy and reduced to ½ cup, about 12 to 14 minutes. Remove from the heat and let cool completely, 15 to 20 minutes. Strain the syrup through a fine-mesh sieve into a bowl, pressing gently but firmly on the solids to extract as much syrup as possible; discard the solids. Makes about ½ cup. The syrup can be used immediately or kept covered and refrigerated for up to 2 weeks.
To make one drink: In an 8-ounce glass, stir together 1 tablespoon of the syrup and ½ teaspoon lime juice. Top with ice and ½ cup chilled club soda or seltzer. Stir once to combine. Garnish with a lime wedge and serve.